-6 lb. rib roast
Method: Clean garlic clove; cut in half. Spear roast with pockets, different depths. Place 1 piece garlic in each. Rub roast with oil. Combine seasonings and rub to coat. Place on rotisserie; cook 18 minutes per pound. For medium, 160°; rare, 140° and for well, 170°.
*Remember, the key to making something like a roast or any food extra good… is slow cooking.Share on Facebook